Month: March 2024

Pasta with Asparagus-Lemon Sauce

Pasta with Asparagus-Lemon Sauce

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb. fresh asparagus, tough ends trimmed
  • 1 tsp. finely grated fresh lemon zest
  • 1/4 cup extra-virgin olive oil
  • 1 lb. penne or pasta of choice
  • 1/2 cup grated Parmigiano-Reggiano

Instructions

  1. Cut asparagus into 1-inch pieces, reserving tips separately.
  2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 tp 8 minutes.
  3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
  4. Drain asparagus well and transfer to a food processor or blender.
  5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
  6. Transfer with a slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  7. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
  8. Transfer sauce to a 4-quart saucepan.
  9. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  10. Add pasta and 1 cup cooking water to the sauce and cook for 10 minutes or until sauce coats pasta well. If too dry, add more water in small amounts.

Notes

Gourmet Magazine, May 2000

Category: recipes

Grandmom Trigiani’s Asparagus Tips

Grandmom Trigiani's Asparagus Tips

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 20 asparagus spears, chopped into 1/2-inch pieces.
  • 3 ounces blue cheese, softened
  • 3 ounces goat cheese, softened
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400 degrees.
  2. Begin steaming the asparagus; stop when it becomes a bright, vivid green.
  3. While the asparagus is steaming, in a large bowl blend the cheeses and egg. Toss with the cooked asparagus.
  4. Place in a shallow baking pan, covered, and bake for 20 minutes.

Notes

From the book, "Cooking with My Sisters".

Fried Cauliflower

Fried Cauliflower

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 large head of cauliflower
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 2 tbs. minced garlic
  • 1/2 cup whole milk
  • 1/2 cup olive oil

Instructions

  1. Clean the cauliflower
  2. Steam the whole head until tender (or until a skewer can pierce). Do not overcook.
  3. Set aside to cool and then cut into small florets. Set aside.
  4. In a large bowl, beat the eggs.
  5. Add the remaining ingredients except the olive oil and stir to blend well.
  6. Heat the olive oil in a small or medium saucepan.
  7. Drag each floret through the batter, coating it evenly.
  8. Drop the florets into the hot olive oil in batches and remove when golden. Drain on paper towels.

Notes

This recipe is from the book, "Cooking with My Sisters".

Sautéed Mushrooms

Sautéed Mushrooms

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1/4 lb. (1 stick) butter
  • 1 yellow onion, chopped
  • 1 lb. whole white mushrooms
  • 1 garlic clove, minced
  • 1/2 tsp. fresh thyme
  • 1/2 tsp. fresh oregano
  • 1/2 tsp. fresh basil
  • 1/2 tsp. salt
  • 1/2 cup white wine

Instructions

  1. In a large sauté pan, heat the butter.
  2. Add the onion and sauté until golden.
  3. Add the remaining ingredients and simmer slowly for 45 minutes, or until the mushrooms are tender.
  4. Place in a serving bowl and serve with your favorite dish. The sauce makes an excellent accompaniment for any meat dish.

Notes

This recipe is from the book, "Cooking with My Sisters".

Category: recipes